I've used Ghiradelli chips and Nestle chips. I think it's probably personal preference? I've only done it twice though and both times I heated up the milk and poured it over the chips. Came out great both times! :)

Thanks, Craftybanana2! I have Ghiradelli melting wafers, which I use for melting/coating. I've never really worked with ganache before but wanted to give it a try this evening for some cake pops.

I made the ganache using regular Nestle Dark Chocolate Morsels, (like you'd use for chocolate chip cookies). The ganache came out great and super tasty. However, I noticed the longer it sat, it seemed to take on a bit of an oily film. I just made cake pops with it and they did turn out, but I'm thinking I might try using the wafers next time. Hmmm. I'll have to see how the remaining ganache looks and acts tomorrow.

I thought maybe I overheated it... it didn't taste burnt, so I don't know...

Anyway, thanks for the reply - I appreciate the advise! And I'll keep on trying! :)

For chocolate ganache - use chocolate (period). Do not use chocolate chips that are meant for chocolate chip cookies as they have an additional ingredient in the that stops them melting in the oven and helps to retain their shape. Think of them as a type of decoration (like sprinkles), not a melting chocolate ingredient for cakes/ganache/modelling chocolate etc etc.

The best chocolate to use is couverture Chocolate - it is made with cocoa BUTTER. Compound chocolate / Candy Melts are made with vegetable OILS - they work OK in ganache, but are inferior in taste and mouthfeel texture. You will find couverture chocolate in the baking aisle and in the candy aisle - the baking aisle is cheaper. Just pick up every type of chocolate block or wafer melts (not chips) and read the ingredients - if it says cocoa butter then you are on a winner. You can make ganache by either chopping up a block or by using the wafer melt size pieces.